The veggies were a little bit too mushy, so last night I thought I'd experiment with a way to get the flavor of the chicken, without making the veggies too greasy.

I used a grilling pan for the potatoes and carrots. They were seasoned with some EVOO, S&P, Oregano and Minced Garlic. The grilling pan has holes all through it, so I figured this would allow the veggies to roast up without becoming mushy.

I prefer the Spatchcock method for whole chickens, so I did that this time, and placed half of a grilling basket on top of the pan of veggies. I put the Chicken on top of that, so the veggies would get basted with the drippings.

This definitely turned out much better this time, and the veggies had great flavor.

Excellent adjustment to your recipe! I'll have to try it sometime...I've put potatoes and vegetables in the drip pan before but never thought of using something perforated to allow the excess fat to drain away.